DirtyFLRestaurant Inspection Data

THE CLUB AT BELLA COLLINA - 19TH HOLE RESTAURANT

THE CLUB AT BELLA COLLINA - 19TH HOLE RESTAURANT located in MONTVERDE has undergone 7 health department inspections, achieving a 1.5/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: Yesterday · 7 reports on file

16350 Vetta Drive
Florida, 34756
Lake County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 7 health inspection reports

All Inspection Reports

4/15/2026· 1d ago

Visit ID: 13670387

Met Inspection Standards

2 int, 1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -fryer baskets -brown cutting board - From follow-up inspection 2026-04-15: On order **Time Extended** **Corrective Action Taken**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -guard in ice machine -ice bin at Cucina bar - From follow-up inspection 2026-04-15: -cutting boards on cook line, on order **Time Extended** **Corrective Action Taken**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Greg - From follow-up inspection 2026-04-15: **Time Extended**

4/9/2026· 1w ago

Visit ID: 13559324

Follow-up Inspection Required

3 high, 3 int, 4 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. -19th hole bar
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. -pastry brushes and ice cream scoop in dirty container
  • 14-11-5:Basic - Equipment in poor repair. -fryer baskets -brown cutting board
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -container of salt in server area, operator labeled Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -smoked salmon and raw shell eggs behind cooked oatmeal in reach in drawer on line, operator moved to front. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -portioned cooked pasta (44-46F - Cold Holding); cooked potatoes (44F - Cold Holding); chili (44F - Cold Holding), all in walk in cooler, held more than four hours per operator. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. portioned cooked pasta (44-46F - Cold Holding); cooked potatoes (44F - Cold Holding); chili (44F - Cold Holding), all in walk in cooler, held more than four hours per operator. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -guard in ice machine -ice bin at Cucina bar
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Greg
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -bottle blue liquid, operator discarded Corrected On-Site

10/24/2025· 5mo ago

Visit ID: 10919282

Met Inspection Standards

3 high, 3 int, 4 basic

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -bar on the Cucina side
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -cook line
  • 14-12-4:Basic - Utensils in poor condition. -rubber spatula in reach in cooler on cook line. Operator discarded. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. -front bar, 0 ppm. Operator primed sanitizer, ran two more times, 50 ppm. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken behind raw beef in reach in drawer on cook line. Operator moved chicken to front of drawer. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -housemade marinara sauce (119-127F - Hot Holding), cook line, held less than four hours per operator, operator moved to oven for rapid reheat, 184F Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -ice bin in front bar -can opener Repeat Violation
  • 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. -quaternary ammonia
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Peter

4/15/2025· 1y ago

Visit ID: 10737091

Met Inspection Standards

3 high, 3 int, 5 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on line by dish ware. Operator removed Corrected On-Site
  • 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. -salt and sugar container for drinks at bar. Operator discarded. Corrected On-Site
  • 10-14-5:Basic - Ice bucket not stored inverted between uses. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryers -filters on hood suppression system Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. -mushroom chicken soup in walk in cooler. Corrected On-Site
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -maple cayenne sauce in reach in cooler on cook line.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs and raw smoked salmon next to chicken sausage and sauces on cook line. Operator relocated. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ranch dressing (52F - Cold Holding), held less than four hours per operator. Operator moved to reach in cooler for quick chill. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line and rack in prep area -ice machine and ice bin at bar Repeat Violation
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -poached eggs and cold smoked salmon on breakfast menu. Operator marked with asterisk and reprinted menus. Corrected On-Site Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -portioned chowder and portioned white rice on cook line. Operator determined date and labeled. Corrected On-Site

12/6/2024· 1y 4mo ago

Visit ID: 8785020

Met Inspection Standards

4 high, 4 int, 9 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine at bar beside kitchen.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in flour on cook line. Operator removed. Corrected On-Site
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -5 pieces yellowfin tuna
  • 10-12-5:Basic - In-use ice bucket stored on soiled surface between uses. Operator placed on clean surface. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -operator placed in hot water 135F Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryer cabinet -grease buildup under salamander
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed berries over cooked chicken in walk in cooler. Operator relocated. Corrected On-Site
  • 14-12-4:Basic - Utensils in poor condition. -whisk handle on cook line. Operator discarded. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -sugar in bar area. Operator labeled. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -bulk prime rib prepared yesterday, 51F
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -bulk prime rib prepared yesterday, 51F
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect in front bar.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -raw yellowfin tuna not removed from vacuum packs prior to thawing.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -bulk prime rib prepared yesterday, 51F
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line grooved and stained.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Benedict and smoked salmon on breakfast menu. Operator marked with asterisk and reprinted menus. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

3/29/2024· 2y ago

Visit ID: 8574228

Met Inspection Standards

4 high, 3 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm at bar. Changed sanitizer bottle. Rechecked 50 ppm. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ground beef 03-20.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ground beef 03-20.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -Wasp sprayer over slicer. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Ice in handsink at bar.
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken wings. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

12/13/2023· 2y 4mo ago

Visit ID: 8383559

Met Inspection Standards

1 high, 2 int, 3 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -Tuna thawing. Manager slit packaging. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 53f. Less than 4 hours. Manager placed in refrigerator. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.